Amino Acid Protein Calculator
Enter foods to make sure you are getting all the essential amino acids.
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      Brussels sprouts, frozen, cooked, boiled, drained, with salt
      ×
      Brussels sprouts, frozen, cooked, boiled, drained, with salt
      ×
      Brussels sprouts, frozen, cooked, boiled, drained, with salt
      ×
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      Quick Stats
      • Calories 195 10% DV
      • Protein 17g 34% DV
      • Carbs 39g 13% DV
      • Fat 1.8g 3% DV
      • Fiber 19g 68% DV
      • Sugar 10g 19% DV
      Amino Acid Bar Charts

      Total Recommended Daily Intake

      • Cystine 37% RDI 107mg
      • Histidine 54% RDI 381mg
      • Isoleucine 47% RDI 665mg
      • Leucine 28% RDI 763mg
      • Lysine 37% RDI 772mg
      • Methionine 22% RDI 163mg
      • Phenylalanine 56% RDI 493mg
      • Threonine 58% RDI 605mg
      • Tryptophan 66% RDI 186mg
      • Tyrosine 0% RDI 0mg
      • Valine 43% RDI 777mg
      Protein Comparison Table

      Table Legend

      1. Brussels sprouts, frozen, cooked, boiled, drained, with salt
      2. Brussels sprouts, frozen, cooked, boiled, drained, with salt
      3. Brussels sprouts, frozen, cooked, boiled, drained, with salt
      -- = missing data
      Amino Acids
      Food # 1 2 3 Total
      Weight (g) 155 155 155 465
      Essential  
      Histidine (mg)
      (%RDI)      		 127
      (18%)      		 127
      (18%)      		 127
      (18%)      		 381
      (54%)
      Isoleucine (mg)
      (%RDI)      		 222
      (16%)      		 222
      (16%)      		 222
      (16%)      		 665
      (47%)
      Leucine (mg)
      (%RDI)      		 254
      (9%)      		 254
      (9%)      		 254
      (9%)      		 763
      (28%)
      Lysine (mg)
      (%RDI)      		 257
      (12%)      		 257
      (12%)      		 257
      (12%)      		 772
      (37%)
      Methionine (mg)
      (%RDI)      		 54
      (7%)      		 54
      (7%)      		 54
      (7%)      		 163
      (22%)
      Phenylalanine (mg)
      (%RDI)      		 164
      (19%)      		 164
      (19%)      		 164
      (19%)      		 493
      (56%)
      Threonine (mg)
      (%RDI)      		 202
      (19%)      		 202
      (19%)      		 202
      (19%)      		 605
      (58%)
      Tryptophan (mg)
      (%RDI)      		 62
      (22%)      		 62
      (22%)      		 62
      (22%)      		 186
      (66%)
      Valine (mg)
      (%RDI)      		 259
      (14%)      		 259
      (14%)      		 259
      (14%)      		 777
      (43%)
      Conditional  
      Arginine (mg) 338
      		338
      		338
      		1014
      Cystine (mg)
      (%RDI)      		 36
      (12%)      		 36
      (12%)      		 36
      (12%)      		 107
      (37%)
      Glycine (mg) --
      		--
      		--
      		0
      Proline (mg) --
      		--
      		--
      		0
      Tyrosine (mg)
      (%RDI)      		 --
      (--%)      		 --
      (--%)      		 --
      (--%)      		 0
      (0%)
      Non-Essential  
      Alanine (mg) --
      		--
      		--
      		0
      Aspartic acid (mg) --
      		--
      		--
      		0
      Betaine (mg) 1
      		1
      		1
      		3
      Glutamic acid (mg) --
      		--
      		--
      		0
      Hydroxyproline (mg) --
      		--
      		--
      		0
      Serine (mg) --
      		--
      		--
      		0
      Lysine to Arginine Ratio of All Selected Foods: 0.76
      Data Source
      Brussels sprouts, frozen, cooked, boiled, drained, with salt
      USDA Food Data Central Standard ReleaseOmega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
      Brussels sprouts, frozen, cooked, boiled, drained, with salt
      USDA Food Data Central Standard ReleaseOmega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
      Brussels sprouts, frozen, cooked, boiled, drained, with salt
      USDA Food Data Central Standard ReleaseOmega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.